Homemade Healthy Maesil Cheong (Plum Extract)
Homemade Healthy Maesil Cheong (Plum Extract)
Making Maesil Cheong: A Traditional Method
Maesil, or Korean plums, have been a traditional delicacy in the southern coastal regions of Korea, like Hadong and Gwangyang, for centuries. Their popularity surged particularly after being featured in the drama ‘Heo Jun.’ I learned this recipe from my mother-in-law around that time and have been making it every year since. The most effective way to enjoy the benefits and delicious flavor of maesil is by preserving them in sugar to ferment. This method allows the natural goodness to infuse into the syrup. Once ready, this delightful maesil cheong can be used as a versatile ingredient in various dishes. Add it to kimchi or other fermented foods, or use it like a seasoning in other side dishes to add a depth of flavor and a touch of natural sweetness. Discover the joy of making your own healthy and delicious maesil cheong at home!
Ingredients- 5 kg Korean plums (maesil)
- 6 kg Sugar (white or brown)
- A little soju (optional, for sanitizing)
Cooking Instructions
Step 1
Prepare the Plums: Start by selecting fresh, ripe Korean plums. Carefully remove the stem from each plum. Rinse them thoroughly under running water. Removing the stems is crucial to prevent any bitterness from developing in your maesil cheong, ensuring a clean and pleasant taste.
Step 2
Dry the Plums Completely: It’s essential to ensure the plums are completely dry after washing. Spread them on a clean kitchen towel or a sieve and pat them dry with paper towels. Any remaining moisture can lead to spoilage or mold growth in your maesil cheong.
Step 3
Sanitize the Container: Choose a large glass jar or earthenware pot for making your maesil cheong. Pour a small amount of soju into the container and swirl it around to coat the entire interior surface. You can then let it air dry in the sun for a bit or wipe it dry with a clean paper towel. This sanitization step helps prevent the growth of unwanted bacteria, keeping your maesil cheong fresh.
Step 4
Layer the Plums: Carefully place the dried plums into the sanitized container. You can layer them, but avoid packing them too tightly, leaving a little space.
Step 5
Add Sugar (First Layer): Pour about half of the 6kg of sugar evenly over the plums. Ensure the sugar covers the surface of the plums.
Step 6
Add Remaining Sugar (Second Layer): The next day, as the plums release their juices and the sugar begins to dissolve and settle, add the remaining sugar. This helps the sugar dissolve more evenly without clumping. (The typical ratio is 1:1 or 1:1.2 plums to sugar, but you can adjust this to your preference.)
Step 7
Fermentation and Storage: Gently stir the mixture to help the sugar dissolve completely. Once the sugar is fully dissolved, cover the container and let it ferment in a cool, dark place for at least 3 months. Allowing it to mature until September or even later will result in a richer, deeper flavor. After fermentation, you can strain out the plum solids and store the maesil cheong in the refrigerator for long-lasting freshness.
